Method 1. Halve the chicken breasts through the center to make 8 thin fillets. Place in a bowl with sumac and oil. Season with salt and pepper and rub well into the chicken.

2. Heat a chargrill pan on medium-high heat. Cook the chicken, in batches, for 3-4 minutes on each side until cooked through and charred. Cover with foil and rest for 5 minutes.

3. Place the bread on a flat surface. Arrange the salad leaves, tomato, avocado and coriander in the centre of each. Dollop hummus over, then cut chicken into thin slices and place on top. Wrap to enclose, then serve immediately.

Notes & tipsSumac is a lemony, Middle Eastern spice from supermarkets and delis.

Sourcedelicious. - June 2008, Page 132Recipe by Louise Pickford

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